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Vegan creamy mushroom

This vegan creamy mushroom is made with plant-based cream, so it’s also suitable for those with dairy intolerance and allergy. It’s really nice on a piece of toast or you could serve it with steak or grilled chicken.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 300 g chestnut mushrooms
  • 2 bunches of salad onion
  • 2 cloves of garlic
  • 1 Tbsp white wine vinegar
  • 1 tsp mustard seeds
  • 1 tsp dried oregano
  • 1 pinch cayenne
  • 100 ml plant-based double cream
  • 2 tsp English or Dijon mustard
  • Salt & pepper
  • 2 Tbsp chopped parsley

Method
 

  1. Slice the mushrooms, salad onions and garlic.
  2. Heat the oil in a frying pan, then add the chopped vegetables, mustard seeds and oregano.
  3. Stir for a couple of minutes, then add a splash of water. Saute them gently for about 8 minutes under cover, until the mushroom is tender.
  4. Add the white wine vinegar and deglaze the pan.
  5. Add the cream and mustard, turn up the heat and stir until you get a thick, creamy sauce.
  6. Add the chopped parsley and season with salt & pepper to your liking.
  7. Serve warm.